How to make steamed spring pancakes with vegetables

Steamed spring pancake with vegetables is a home-cooked dish suitable for people of all ages. The preparation of this dish is very simple and the nutritional value of the ingredients is extremely high. Served with white rice, the taste is just as delicious. When making this dish, just pay attention to the heat. After it comes out of the pot, the color, aroma and taste of the dish will be more complete.

1. Prepare the materials, pour an appropriate amount of oil, and prepare a brush.

2. Pour the flour into warm water and stir with chopsticks until it is not hot. Knead it into a smooth dough with your hands, cover it with plastic wrap and set it aside to rise.

3. Stir an egg evenly. Cut carrots, cucumber and ham into shreds.

4. Brush a light layer of oil on the frying pan, spread the egg liquid into an omelet and then cut into shreds.

5. Divide the dough into two halves, roll into long strips, and cut into pieces of the same size.

6. Roll the cut dough into strips and flatten them. Take two or three pieces of bread, brush them with oil, stack them together and roll them into a thin layer.

7. Take three doughs and brush them with oil. Brush oil on both the front and back of the middle dough.

8. Stack the three together and use a rolling pin to roll them into thin pancakes.

9. The dough should be a little harder so that it won’t be tangled when torn apart. Try to roll it as thin as possible.

10. Put the steamer on the stove with cold water and steam for another 15 minutes after the steam comes up.

11. Remove the spring pancake skin, spread the homemade peanut minced meat bean paste on it, add egg shreds, ham shreds, cucumber shreds, carrot shreds,

12. You can roll it up and eat it as a whole or cut it in half.

The food in restaurants outside is likely to contain MSG, which is not healthy. The method of steaming spring pancakes with vegetables is simple. Only by making it yourself can you truly enjoy the delicious taste while being healthy.